Alergeny v pivu = Allergens in beer

To chci

This is a study about the content of allergens in beer, namely sulphur dioxide and gluten. The sulphur dioxide content was determined by using of chronopotentiometry. None of the beers analysed contained more than 20 mg/l of sulphur dioxide and in samples of Czech beers concentrations even lower than 10 mg/l were found. The gluten determination was accomplished using immunochemical methods. The method ELISA (competitive) with the antibody R5 was the best for beer and glucose syrups because it was possible to find even low molecular fragments of prolamin. The concentrations of gluten in the beers examined were mostly lower than the proposed legislative limit. However considering the maximum recommended daily allowance in the diet, the consumption of beer by people suffering from celiac disease is not advisable. … celý popis

Podrobná bibliografie

Hlavní autor

Pavel Dostálek, 1963-

Další autoři

Josef Dvořák
Petr Hulín

Typ dokumentu

Články

Fyzický popis

3 il.

Publikováno v

Kvasný průmysl. -- ISSN 0023-5830. -- Roč. 56, č. 2 (2010), s. 105-108

Témata

pivo

alergie

oxid siřičitý

lepek

potenciometrie

alergeny

články

Popis jednotky

1 obr., 2 tabulky